Chocolate Cheesecake Recipe (2024)

This Chocolate Cheesecake recipe is the perfect treat for any chocoholic. It's creamy, rich, chocolaty, and decadent. Plus, it's super easy to make and no fancy ingredients are involved. By the way, have you tried my air fryer cheesecake yet?

Photo instructions

Start with lining the springform pan with parchment paper.Take the bottom of a springform pan and line it with parchment paper. Then place the ring of the springform pan on top of the bottom and close it slowly. Adjust the paper while closing the ring that it doesn’t wrap in the center.

Then cut the paper around the edges of the pan. Cut about 3 inches (7-8cm) broad stripes for the sides of the pan.Take one of the stripes and line the sides of the pan. Spray a bit of non-stick spray underneath the paper that it sticks to the pan. Alternatively, you can use oil and a brush. Repeat until the sides of the pan are completely covered with parchment.

Let's continue with the crust. Combine Oreo crumbs, cocoa, and melted butter. Stir until evenly moistened. This works best with a rubber spatula or a wooden spoon.

Transfer to the prepared springform pan and press the crumbs with the back of a flat bottomed cup into the bottom of the pan and halfway up the sides. Freeze until the filling is done.

Beat the cream cheese, sugar, and unsweetened cocoa powder. Mix just until combined, smooth, and no lumps remain.

Then add melted chocolate and mix just to combine.

Then add one egg at a time and mix just until incorporated. Don't overmix at any step.

Add heavy whipping cream, salt, and vanilla and mix to combine.

Fill into chilled crust and spread evenly.Bake and chill.

Expert tips for success

• If you cover the bottom and the sides of the springform pan entirely, you don’t need to worry about how to remove the baked cheesecake from the springform pan. After baking and chilling, just open the pan and remove the paper from the cheesecake.
• The fastest way to get Oreo cookie crumbs is to place the Oreo cookie sandwiches (including the filling) in a food processor and pulse a few seconds until finely ground into crumbs. Alternatively, you can place them in a zip-lock bag and smash them with the rolling pin into fine crumbs.
• The recipe works with either brick-style cream cheese (US) as well as spreadable cream cheese (UK). Brick-style cream cheese should be at room temperature and spreadable cream cheese can be cold.
• Make sure to use high-quality chocolate from a chocolate brand you love. I used semi-sweet chocolate (50%) from Lindt. I don't recommend using milk chocolate or chocolate above 60% because the cheesecake would be either too sweet or not sweet at all.
• You don't need to wrap aluminum foil around the pan to catch the liquid that is leaking during the baking process. I always place a piece of parchment paper under the pan to prevent liquid from dripping onto the bottom of the oven.

How to tell when it's done

To tell when your chocolate cheesecake is done, gently shake the pan. The edges should be very lightly browned and set with a slight wobble in the center of the cheesecake. The wobbly center should be about 3-4 inches in diameter and very light and shiny. Do not check with a toothpick as this is not significant. Don’t worry that your cheesecake is still wobbly. It is not underbaked and the cheesecake will set as it cools.

Why does mine have cracks?

First of all, if your cheesecake cracks, please don't panic. Don't throw it away, it's not bad, it's still delicious and you can serve it. Simply cover with ganache, whipped cream or lots of berries and nobody will notice anything. However, here are a few tips to prevent your cheesecake from cracking.

• Overmixing.Mix at every step just until combined.
• Overbaking.Please don't bake the cheesecake until it is completely set in the center. It should wobble like a pudding when shaking the pan.
• Opening the oven door too early.Let the oven closed during the baking time. Just at the very end, you can open the door to check if the cheesecake is done. Check the first time after 50 minutes.
• Fast temperature changes. After baking, crack open the door and let the cheesecake in the oven for one hour. Then remove from the oven and cool completely before chilling in the refrigerator.

Freezing instructions

• Freeze the whole cheesecake: After chilling, remove the ring from the springform pan and wrap the cheesecake with the bottom of the pan in plastic wrap twice. Then wrap in aluminum foil twice. Take care that it is completely sealed and no air is enclosed or can come in. Freeze for up to 1 month. To thaw, unwrap and place the cheesecake in an airtight container in the fridge overnight.
• Freeze single slices: After chilling cut into slices and wrap individually in plastic wrap. Place in freezer bags or containers and freeze for up to 1 month. To thaw, unwrap and let sit on the counter for 1 hour.

More cheesecake recipes to try

If you love cheesecakes, you will also lovethe following recipes.

• Oreo cheesecake
• Lemon cheesecake
• Mini cheesecakes
• Eggnog cheesecake
• Cheesecake bars

Recipe